If you love Dubai chocolate bars but the thought of making them at home makes you want to hide in the pantry, this Dubai chocolate bark is your lifesaver. It has all the flavors and crunch of the real thing, but in an easy chocolate bark you can whip up with zero special molds. Honestly, this chocolate bark is so good it might just make your classic Christmas peppermint bark look like last year’s sad leftovers.
@thechaotictable Try out this easy version of Dubai chocolate! Check out the full recipe for this Dubai chocolate bark over on my blog, Link in bio. #dubiachocolate #dubaichocolatebar #dubaichocolates #dubaichocolatelovers #chocolatebark ♬ original sound - noahksticks
If you cannot get enough chocolate in your life, you will want to check out a few more of my favorites. The Dubai Brownies are rich, decadent, and perfect for anyone chasing that trendy chocolate vibe. My Hot Chocolate Fudge is pure comfort in a pan, while the Cornflake Cookies and Ranger Cookies deliver a satisfying crunch that will remind you of this bark. And if you want a fruity twist with your chocolate fix, the White Chocolate Raspberry Cookies are always a hit.
Equipment
- Measuring cups and spoons
- Nonstick pan
- Wooden spoon
- Sheet pans
- Parchment paper
- Mixing bowl
- Gallon-sized Ziploc bag
The equipment section may contain affiliate links to products we know and love.
Ingredients
- Salted butter
- Kataifi
- Chocolate almond bark
- Pistachio nut butter
- Tahini
Directions
Line a sheet pan with parchment paper and set aside.
Melt the butter in a large skillet over medium heat. Add the kataifi and stir until it turns golden brown.
Place the chocolate in a large microwave-safe bowl and melt it in the microwave in 30-second intervals, stirring after each interval, until fully melted. Add the pistachio butters and tahini to the melted chocolate. Once the pistachio butter is fully incorporated, stir in the toasted kataifi.
Spread the chocolate mixture evenly on the prepared sheet pan.
Transfer the remaining pistachio butter to a Ziploc bag, cut off the tip of one corner, and drizzle the nut butter over the chocolate. Gently tap the sheet pan on the counter to help the layers blend. Refrigerate for at least one hour, or until the chocolate has set.
Break the bark into bite-sized pieces and serve.
How do you serve this?
- To serve, break into bite-sized pieces and enjoy. These make a great, quick little treat to have throughout the day or as a cap to a hearty meal.
FAQs (Because Life’s Too Busy for Guesswork)
Yes, if you use the double-boiler method, you can melt the chocolate on the stovetop. Ensure that as soon as the chocolate is melted, you remove it from the heat, so it does not separate or scorch. On the stovetop, you will have to stir constantly while melting.
You can use either method for breaking the bark. If using a knife, I recommend using a very sharp, straight-blade knife for cutting.
To make it dairy-free, ensure that the chocolate almond bark you are using is dairy-free and use coconut oil in place of the butter. But yes, it can be made dairy-free.
Yes, if you would like to add additional toppings such as chopped pistachios, pecans, or almonds, you can. There are also dates you could chop up and use, or sprinkle chocolate chips across the top as well.
Kataifi is a type of pastry made from very thin, shredded phyllo dough. Instead of being rolled into sheets like regular phyllo, the dough is spun into fine strands that resemble angel hair pasta.
You will want to leave it in the fridge longer. It will eventually be set up and be as hard as the chocolate.
What are substitutions that I can make?
- Salted butter – If you only have unsalted butter on hand, add a tiny pinch of salt to the dish when you add the butter, and it will still be good.
- Chocolate almond bark – Either dark chocolate or milk chocolate will work.
- Pistachio nut butter – A homemade pistachio nut butter will work as well. There is also a pistachio paste available for use.
How should I store my leftovers?
- Dubai Chocolate Bark should be stored in an airtight container in the refrigerator for up to 5 days. It can be frozen in an airtight freezer-safe container for 3 months.
Was this a win at your dinner table?
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Dubai Chocolate Bark
Equipment
- Sheet pan
- Parchment paper
- Large skillet
- Large microwave-safe bowl
- Spatula
- Ziploc
Ingredients
- 2 tablespoons salted butter
- 2 cups shredded kataifi
- 24 oz chocolate almond bark chopped
- 1 1/4 cups pistachio nut butter divided
- ¼ cup tahini
Instructions
- Line a sheet pan with parchment paper and set aside.
- Melt the butter in a large skillet over medium heat. Add the kataifi and stir until it turns golden brown.
- Place the chocolate in a large microwave-safe bowl and melt it in the microwave in 30-second intervals, stirring after each interval, until fully melted. Add the pistachio butters and tahini to the melted chocolate. Once the pistachio butter is fully incorporated, stir in the toasted kataifi.
- Spread the chocolate mixture evenly on the prepared sheet pan.
- Transfer the remaining pistachio butter to a Ziploc bag, cut off the tip of one corner, and drizzle the nut butter over the chocolate. Gently tap the sheet pan on the counter to help the layers blend. Refrigerate for at least 1 hour, or until the chocolate has set.
- Break the bark into bite-sized pieces and serve.
Notes
Yes. Use the double-boiler method: place a heatproof bowl over a pot of simmering water, add your chocolate, and stir constantly until melted. As soon as it’s smooth, remove it from the heat to prevent scorching or separation. When breaking into bite-sized pieces, do I have to use my hands, or can I use a knife?
Either works. If you prefer cleaner edges, use a sharp, straight-blade knife to cut the bark into pieces. Can I make this dairy-free?
Yes. Use dairy-free chocolate almond bark and swap the butter for coconut oil. It will still set up beautifully. Can I add additional toppings?
Absolutely. Try sprinkling chopped pistachios, pecans, or almonds on top. You could also add chopped dates for extra sweetness or scatter mini chocolate chips over the surface before it sets.
Love how simple this was to make! The hardest part of this recipe was trying not to eat all of it in one sitting, haha!
I cant wait to try this! My daughter has been asking to try to make it– this is the perfect recipe to try!
LOVED IT!! SUPER EASY recipe! The most challenging part in my small town was getting the ingredients, but definitely worth the wait.
Yes i get that I had to amazon things i coulnt get around here but im glad you love them!
This is so easy but decadent! Perfect holiday treat!